Turbot en Papillote
“Turbot is baked in parchment paper with seasonal vegetables, herbs, and white wine, allowing the fish to cook gently while absorbing all the aromatic flavors.”
Turbot
White WineWhere it comes from
Baked in parchment paper, Turbot en Papillote represents a quintessential French technique that marries simplicity with elegance. This method emerged during the 19th century, showcasing seasonal produce and delicate fish in a dramatic presentation. The surprising aspect of this dish is how the parchment captures moisture, allowing the ingredients to steam, resulting in intensely flavorful bites.
On the Palate
How it's made
4 steps · Show ↓28 min active
How it's made
4 steps · Show ↓- 15 min
Preheat your oven to 400°F (200°C). Cut a large piece of parchment paper for each fillet, enough to fold over and seal tightly.
- 23 min
Place a turbot fillet in the center of each parchment. Drizzle with white wine and season with salt. The aroma should be fresh and slightly briny.
- 35 min
Fold the parchment over the fish, crimping the edges to form a tightly sealed packet. This will trap steam and infuse the fish with flavor.
- 415 min
Place the packets on a baking sheet and bake in the oven for 12-15 minutes. The packets should puff up as steam builds inside.
